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Executive chef
Chinese cuisine
- Planning and managing kitchen staff.
- Maintain hygiene and safety standards
- Training kitchen staff/cook
- Manage inventory/ food cost
- Manage portion control and presentation.
- Ensure quality of food .
- Creation of menu
- Positive approach
- Address customer feedback and make adjustments.
Qualification
Proven experience
Knowledge of culinary techniques Strong leadership and communication.
Basic English and Chinese , spoken and written.
